Roasted Salmon Fillets With Irish Whiskey Recipes

Steps:

• Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
• Preheat oven to 450°F (230°C).
• Remove salmon from marinade and place on a rack over a roasting pan.
• Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
• Place on 4 plates and serve.

Steps:

• Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
• About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
• Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
• Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you'd like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
• Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
• Stir butter and molasses together in a small bowl.
• Lay salmon, skin-side down, on the prepared baking sheet. Spread butter mixture evenly over the salmon. Sprinkle with Greek seasoning and drizzle with ½ of the lemon juice.
• Roast in the preheated oven until salmon flakes easily with a fork, 17 to 20 minutes.
• Sprinkle with remaining lemon juice and serve.

Steps:

• Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
• Preheat oven to 450°F.
• Remove salmon from marinade and place on a rack over a roasting pan.
• Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.